Passion Fruit Bars
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- Опубліковано 7 жов 2024
- These are realy wonderfully rich bars. With the great flavour of passion fruit in a thick curd-like topping, on top of a buttery and crunchy pastry base.
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I jumped right to the tasting part of your video. I know how good passion fruit tastes, so I am sure your bars are delicious. Thanks for the video and I will watch the whole baking when the CC appears.
The subtitles will appear shortly. Then I will set to editing them. I have found out that if i upload and then leave the video sitting there for a couple of hours I can edit the subtitles before I publish. But I wanted to get this one online quickly as I really loved the flavour.
Loved your recipe Geoff. Would love to have eaten one too with great pleasure. Yummy. You have been so brave to have made so much with the passion fruits that you bought. Jam to look forward too for 2020 Bravo! Lot's of work and i salute you for your wonderful gift of baking. Thanking you Geoff for sharing. Bless you . Pat
Hi Patricia, thanks very much. I loved the passion fruit, but then I already knew that. So making the bars and the jam was a pleasure for me. I have other ideas for passion fruit, but will leave them until the summer I think.
@@geoffsbakingblog I think that it is a lovely fruit. I have only eaten it twice but will use it more often now. Thank you Geoff.
Seems delicious!
Hi Danah75. They tasted so good.
Mouth watering Geoff!! Mouth watering!! I dunno about passion fruit bars but I have a passion for your videos!! Keep up the excellent content good Sir :)
Hi Red, thanks very much. More to come, I hope.
Very comprehensive and well put together video. Thanks for sharing Geoff! Keep it up 👍🏻
Hi Bobby Bob, Thanks very much. Another video going online in about an hour.
Well Geoff surprise surprise I got chance today to watch quite early on.... Everyone is keeping away from us so as not to give us this corona virus... Because according to my granddaughter..... grandpa and granny that's me are old 😂😂😂bless her..... But I do like these so what if I want to do with oranges how would it work??? Make an orange curd I suppose... I love that easy pastry base... 💐🍄🙏😌👍Have a great weekend ♥️
Hi Henrietta, I think it would work with orange juice, but if using freshly squeezed oranges the flavour may need to be enhanced by putting in the zest as well. That would then we strained out after the curd is cooked until it thickens.
@@geoffsbakingblog oh yes l always use the zest... I was just thinking a bout having a go tomorrow and I'm not trecking out to look for passion fruit but I have a lot of orange's that need using.... I love orange in things. 👍💋
@@henriettahenson Oh me too. I love oranges. Have you tried my Orange & Almond cakes where you boil the whole oranges and use every thing, except the seeds. So good.
@@geoffsbakingblog I think I did this one it was orange and almond I will re check it.... Thanks💋
I adore ANYTHING fruity and these just look amazing was wondering about using mango's as I don't have any passion fruits at the moment!!! xXx
Hi Denise, I am not sure but as long as you can make a decent juice from the mangos it would work just as well.
it looks very good
Hi PVZ shorts. Thanks very much.
This base is great Geoff so easy to bake I use it for banoffee pie and fruit tarts instead of biscuit base and blind baking it works very nicely for me. Do you know what it would be like to freeze this base please.
Hi 4suzie, yes it is a very good base. I think it would be fine to freeze it, and then thaw completely before using.
These look absolutely delicious Geoff I love passion fruit I made a batch of buns on Friday and they were lovely tho the a few hours later the bun cases came away from the buns am wondering why this happened were they not cooked long enough or something else thanks for any advice 😊
Hi Karen, thanks very much. Peeling cases can be a problem. It can happen if there is too much moisture in the buns. They can also peel if under-baked or over-baked, or if the tin that they are baked in has any grease in it. I am guessing that the bun are quite moist, which is how i would enjoy them. Baking just a few minutes longer might prevent them peeling.
Geoff Cooper thanks Geoff I actually think they needed longer to bake I’ll keep an on them next time good tip about the tin also 😊
Looks good! A question: can I reduce the number of eggs in this recipe? I just don't like the powerful smell of baked eggs. Thanks!
HI Kamran Kl. When I made this there was no smell of eggs at all. However the eggs are required to help thicken and set the passion fruit curd. If you wish to reduce the amount of eggs you will need to use something like cornflour to thicken the mixture, but be careful with that to make sure you don't have lumps in the mixture.
Great recipe... I don't have a thermometer.. how to make curd at 71 deg.. without thermometer.. please
HI Geny Fam. It is not so important in this recipe to have the mixture at 71 degrees, as I mentioned in the video that you could pour the uncooked mixture into the cake tin and bake it like that and it would work. Just heat the mixture, stirring, until you can see and feel that it has become thicker. Then add the butter and continue as I show in the video.
If, when you bake it the curd seems not to set completely as mine did just bake for a little longer.
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Thank you.. for a detailed explanation.
Thank you, Geoff. I've been looking for a recipe to use my passion fruit that grows wild here in my area. Some sprouted this summer in fill dirt my husband and I brought in from another area of the property. I made a 2 x 1 1/2 meter trellis for them and they are producing wonderful fruit that I harvest as soon as it hits the ground then allowing them to ripen completely indoors. Do you thinks I could cook this curd a little further and pipe it into choux paste puffs or eclairs? Thank you again. Lovely dessert.
Hi Marlin Girl. How lucky you are to have passion fruit growing in your garden. I wish I had some, but I don't think they would grow well here. As for using the curd for choux buns and eclairs I think it would work. Even just cooked as in this recipe the curd will set up nicely if it is allowed to cool down. But you could certainly thicken it a little more if you wished to.
I have another recipe, using the same amount of passion fruit juice, but using just egg yolks, which I put into jars as well as using to fill cupcakes, you can see that here: geoffsbakingblog.blogspot.com/2017/04/passion-fruit-curd-cupcakes.html
When baking second time, no need to worry about over 71 degree?
HI Oka Yama. No, making the curd is at 71 degrees. Baking is at 180C/160C Fan/350F which will set the curd on the pastry.
Geoff, please smile. You look angry
Hi Sewalways. I often have been told that I look angry, but I rarely ever am actually angry. Smiling is something which needs to be a natural reaction, rather than a pre-planned forced thing. I smile and laugh often, but when i am interacting in real life. I will try to smile, if i can think of something that will make that happen.
Actually Geoff, you remind me so much of my late Dad, he normally never smiled, looked stern, but he had a brilliant sense of humour and the kindest most gentle heart - by the way I wonder what your star SIGN is? You are very methodical, so happy I found and subscribed to your shows. Thank you so much and bless you